Ingredients
Gammon Joint [8lbs - on the bone]
English Mustard
Demerara Sugar
Method
Give the joint a good rinse under the tap. Place a sheet of foil lengthways on a roasting tin and another piece widthways. Place the joint on top and carefully wrap with the foil, making sure to give room inside for the air to circulate around the meat.
Place in the preheated oven (160°C fan assisted) for 20 minutes per lb. The 8lbs that i cooked took 2 hours and 40 minutes.
Thirty minutes before the cooking time ends, take the ham out of the oven and using a knife, score thru the skin lengthways and carefully lift the rind off making sure you're not peeling off all the fat.
Using a knife, score thru the fat crossways and lengthways [to make a diamond pattern] making sure not to cut thru the meat. Or just lengthways like i did on the photo. This depends on how you would like it to look.
Then, using a cooking brush, spread a good layer of English Mustard all over. Sprinkle some demerara sugar and place the ham back in the oven uncovered for another 30 minutes but for the last 5 minutes, increase the heat to 200°C to form a golden glaze crust.
The ham can be served hot or cold. It is delicious on its own or accompanied with mustard or cranberry sauce.
Bonus, you can make amazing crackling with the skin. Thinly slice them and place on a baking tray. Add black pepper and put in the oven the same time you place back the ham for the last 30 minutes.
Because Ham is something you can eat cold, you can take advantage of this by cooking the night before. Make sure you pre-order your gammon joint from your local butcher as this may not be something they keep in stock.
If you like cloves, you can add them before putting the mustard and sugar.